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Rice 'n' Black Bean Bake Recipe

"When I come home from work, I start cooking rice for this meatless casserole right away," mentions Kathy Prado of Fort Worth, Texas. "The rest is a breeze, because it's just opening cans and mixing. That's my kind of cooking."

TOTAL TIME: Prep/Total Time: 30 min.YIELD:6 servings

Ingredients

1 can (15 ounces) black beans, rinsed and drained

1 can (10 ounces) diced tomatoes and green chilies, undrained

1 can (8 ounces) tomato sauce

1 jar (8 ounces) picante sauce

2 cups cooked rice

1 cup (8 ounces) sour cream

2 cups (8 ounces) shredded cheddar cheese, divided

Corn or tortilla chips

Directions

1.In a large bowl, combine the first four ingredients. Stir in the rice, sour cream and 1 cup of cheese. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheese.

2. Bake, uncovered, at 350° for 20 minutes or until the cheese is melted. Serve with corn or tortilla chips.
Yield: 6 main-dish or 8-10 side-dish servings.